Things that make you go mmmmm!

I really need to get back in the kitchen and I will...soon....after Christmas. Maybe that should be my New Years resolution. When I get in a slump I know just where to go to pull me out, foodgawker. I have found a few recipes that I really want to try, I mean will try. Starting next week :)

Apricot Chicken with Coconut Rice

Pea and Spinach Soup with Coconut Milk

Raw Broccoli Salad

Homemade Hot sauce

Mexican Lentil Stew

Pappardelle Lamb

Grilled Pepper Poppers

When someone says chili's the first thing I think of are Jalapenos and when I think of Jalapenos I think of those delicious, greasy, cheesy popper things you can get at a bar! Those are good but I don't fry in this house so I found a recipe on CookingLight.com that had a 3 cheese jalapeno popper that was grilled. They turned out great, so great that I didn't get a chance to take a picture of the final product before most of them were gone!

Ingredients

1/2 cup (4 ounces) soft goat cheese
1/2 cup (4 ounces) fat-free cream cheese, softened
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup finely chopped seeded tomato
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh sage
1/2 teaspoon kosher salt
16 jalapeno peppers, halved lengthwise and seeded (about 1 1/2 pounds)
Cooking spray

Directions

Prepare grill to medium-high heat.

Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half.

Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter.

The "Chili" dinner

Aztec Chocolate Bark

At the last minute I had this fear that we weren't going to have enough desserts for our Chili dinner, so I threw together this easy recipe. It's a cinch to make and it disappeared fast!

Ingredients

1/2 cup of hulled, unsalted pumpkin seeds
1/4 teaspoon of cayenne pepper, plus a dash extra
3/4 teaspoon of cinnamon, plus a dash extra
3/4 teaspoon of ancho chili powder, plus a dash extra
12 oz. of bitter or semi-sweet chocolate

Directions

Place the pumpkin seeds in a skillet over medium-low heat. Toast the pumpkin seeds for about 5 minutes, they'll pop and jump a bit as they release their oils and moisture. Allow to cool.

Melt the chocolate according to the manufacturer's directions. Once melted add the cinnamon, cayenne pepper, ancho chili powder, and most of the pumpkin seeds saving some to decorate the top with.

Spread onto a flat baking pan lined with a silpat or wax paper. Sprinkle over and press into the chocolate the last few pumpkin seeds and sprinkle on a dash more of the spices for color and taste. Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container. Best consumed in one or two days.

Chocolate-Ancho Chili Flourless Cake

Chocolate and Chili....nothing more needs to be said!

Ingredients

2 sticks unsalted butter, plus extra for pan
8 ounces bittersweet chocolate, chopped
1/4 cup unsweetened cocoa powder, sifted, plus more for dusting
3 tablespoons ancho chili powder
1/4 teaspoon salt
6 large eggs, separated
1 cup sugar
1 cup heavy cream
2 tablespoons confectioners' sugar
Pinch ground cinnamon

Directions

Preheat the oven to 350 degrees F.

Lightly butter the bottom and sides of a 9-inch springform pan. Line the bottom with parchment paper and butter the paper. Set aside.

In the top of a double boiler, melt the chocolate and butter over medium-low heat. Remove from the heat and whisk in the cocoa, chili powder, and salt.

In a bowl, whisk together the egg yolks with 1/2 cup of the sugar until thick and pale yellow in color. Fold the chocolate mixture into the yolks and mix well.

In another bowl, whisk the egg whites until thick. Whisking, add the remaining 1/2 cup sugar gradually and continue to beat to form a light meringue.

In several additions, fold into the chocolate mixture, being careful not to deflate the meringue. Gently pour into the prepared pan and bake until the edges are set but the center is still moist and a few crumbs stick to a tester, about 45 minutes.

Remove from the oven and cool completely in the pan on a wire rack.
Run a thin, sharp knife around the edge of the cake. Remove the pan sides and gently lift away the cake. Invert onto a cake plate, remove the bottom and peel away the parchment.

To serve, slice cake and serve with sweetened whipped cream. Garnish with cocoa powder!

*Recipe courtesy of Food Network, Emeril Lagasse, 2003

Chili Pepper Dinner

The time has come for us to host our "Chili Pepper" themed dinner. We have a few more people coming this time so I decided to make 3 dishes. I will make a Grilled pepper popper recipe using jalapenos. A chocolate ancho-chili flourless cake and some Aztec chocolate bark.

Pics and recipes coming soon!

Tis the season

I was looking for some Christmas dessert ideas and came across these cute cupcakes. Need ideas for that holiday party? Check these out!

Christmas tree cupcakes

Snowman cupcakes
Rudolph the reindeer cupcakes

Polar bear cupcakes

Puppy cupcakes

Blue snowflake cupcakes

Veggie Soup

This is a recipe from Ellie Krieger. We fell in love with this soup, it's tasty, easy and healthy. Only 140 calories per serving (1 1/2 cup) This recipe will make 6 servings, when I make it I tend not to really measure but I definitely double it. This way we can have leftovers for awhile. Brilliant for a night when you don't feel like cooking!

Ingredients

1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth
1 (14.5-ounce) can no salt added diced tomatoes

1/3 cup freshly grated Parmesan, optional

Directions

In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes with the juice and bring to a boil.

Add the mashed and whole beans, cook about 3 minutes more.

Please excuse the paper towel in this photo ;-)